Preparation method of quinoa plant milk

Abstract

The invention belongs to the technical field of preparation of plant-based drinks, and provides a preparation method of quinoa plant milk. According to the preparation method disclosed by the invention, the quinoa grains are baked, and saponin in the quinoa grains can be thermally decomposed or volatilized through baking. Meanwhile, baking can also enhance the aroma intensity of the quinoa, so that saponin is further removed from the quinoa plant milk, and the flavor is improved. Moreover, after the amylase is subjected to the first enzymolysis, glucoamylase is added to further hydrolyze starch hydrolysate, so that the sweetness of the quinoa plant milk is improved, and the flavor of the quinoa plant milk is also improved. The chenopodium quinoa milk is converted into soluble powder by combining first ultrasound, third shearing, centrifugal separation and spray drying, and then the chenopodium quinoa milk powder is fully dissolved by combining second ultrasound, second homogenization and microjet after redissolution, so that the problem of layering of chenopodium quinoa plant milk is solved, and the stability is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of plant-based beverage preparation, and particularly to a preparation method of quinoa plant milk. Background Art

[0002] Quinoa is known as the "super grain". It is the seed of a Chenopodium plant. Although it looks and tastes similar to grains, it actually belongs to pseudocereals. Its nutritional value exceeds that of any traditional food crop. It is not only rich in high-quality plant protein but also contains all 9 essential amino acids required by the human body, making it a complete protein source. In addition, quinoa is also rich in dietary fiber, unsaturated fatty acids, vitamins (such as vitamin B group and vitamin E), and various minerals (such as iron, magnesium, zinc, and potassium). Therefore, quinoa can be used as a staple food, as a substitute for beverages and dairy products, and can be added to baked goods, etc. Among them, processing quinoa into plant milk through processes such as grinding, homogenization, and emulsification has attracted wide attention. Plant milk is becoming increasingly popular among people due to its low saturated fatty acid content, lactose-free, and low-allergy characteristics.

[0003] However, the current quinoa plant milk has poor stability and is prone to layering, which affects the industrial scale of quinoa plant milk. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a preparation method of quinoa plant milk. The quinoa plant milk obtained by the preparation method provided by the present invention has high stability and is not prone to layering.

[0005] To achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0006] The present invention provides a preparation method of quinoa plant milk, comprising the following steps:

[0007] Roast and soak quinoa grains in sequence to obtain soaked quinoa grains;

[0008] Mix the soaked quinoa grains with water, and perform first shearing and first ultrasound in sequence to obtain a quinoa mixed slurry;

[0009] Subject the quinoa mixed slurry to gelatinization to obtain a gelatinized slurry;

[0010] Mix the gelatinized slurry with amylase and perform first enzymatic hydrolysis to obtain a first enzymatic hydrolysate;

[0011] Mix the first enzymatic hydrolysate with glucoamylase and perform second enzymatic hydrolysis to obtain a second enzymatic hydrolysate;

[0012] After second shearing the second enzymatic hydrolysate, add vegetable oil, an emulsification stabilizer, and protein, and perform third shearing, centrifugal separation, and filtration in sequence to obtain a uniform liquid phase;

[0013] The above homogeneous liquid phase is subjected to first homogenization and spray drying in sequence to obtain quinoa milk powder.

[0014] The quinoa milk powder is redissolved and subjected to second ultrasonic treatment, second homogenization and microfluidization in sequence to obtain the quinoa plant milk.

[0015] Preferably, the parameters of the spray drying include: inlet temperature of 160 - 200 °C, outlet temperature of 80 - 90 °C, spray pressure of 0.8 - 1.5 MPa, feed rate of 50 - 200 mL / min, atomizer rotation speed of 15000 - 25000 rpm, and drying air flow rate of 50 - 100 m 3 / h.

[0016] Preferably, the number of times of the microfluidization is 1 - 3 times, the working pressure of each microfluidization is 100 - 200 MPa, and the time is 8 - 25 min.

[0017] Preferably, the baking temperature is 90 - 150 °C and the time is 5 - 30 min; the reagent for soaking is water and the number of soaking times is 2 - 5 times.

[0018] Preferably, the mass of the quinoa grains is 10 - 20% of the total mass of the quinoa grains and water;

[0019] The speed of the first shearing is 6000 - 10000 rpm and the time is 5 - 30 min;

[0020] The power of the first ultrasonic treatment is 300 - 2000 W, the frequency is 10 - 50 kHz, the acoustic wave amplitude is 15 - 70%, the temperature is 70 - 113 °C, and the time is 5 - 30 min.

[0021] Preferably, the gelatinization is carried out under boiling conditions and the gelatinization time is 0.5 - 2 h.

[0022] Preferably, the amylase is α - amylase and the addition amount of the amylase is 1 - 10 g / L; the temperature of the first enzymatic hydrolysis is 20 - 95 °C and the time is 0.5 - 5 h;

[0023] The addition amount of the glucoamylase is 1 - 10 g / L; the temperature of the second enzymatic hydrolysis is 25 - 65 °C and the time is 0.5 - 3 h.

[0024] Preferably, the mass of the vegetable oil is 1 - 10% of the total mass of the quinoa grains and water, the mass of the emulsifying stabilizer is 0.1 - 0.5% of the total mass of the quinoa grains and water; the mass of the protein is 0.5 - 2% of the total mass of the quinoa grains and water;

[0025] The vegetable oil includes one or more of soybean oil, peanut oil, and rapeseed oil;

[0026] The emulsifying stabilizer includes one or more of soy lecithin, pectin, gellan gum, monoglyceride, sorbitan ester, polyglycerol ester, soluble soybean polysaccharide, sodium alginate, microcrystalline cellulose, xanthan gum, guar gum, and sucrose ester;

[0027] The protein includes one or more of soy protein, whey protein, pea protein, and quinoa protein.

[0028] Preferably, the number of times of the first homogenization is 2 to 4 times, the pressure for each homogenization is 10 to 40 MPa, and the time is 5 to 40 min.

[0029] Preferably, the power of the second ultrasound is 100 to 500 W, the frequency is 10 to 40 kHz, the temperature is 30 to 60 °C, and the time is 5 to 20 min;

[0030] The number of times of the second homogenization is 2 to 4 times, the pressure for each homogenization is 10 to 40 MPa, and the time is 5 to 30 min.

[0031] The present invention provides a method for preparing quinoa plant milk.

[0032] In the present invention, quinoa grains are baked. During the baking process, the saponins in the quinoa grains are significantly reduced due to thermal decomposition or volatilization. At the same time, the Maillard reaction and lipid oxidation reaction during the baking process can generate a large number of volatile compounds with pleasant flavors, such as caramel flavor and nut aroma, thereby masking the unpleasant flavor brought by saponins. In addition, baking can also enhance the aroma intensity of quinoa, further removing saponins and improving the flavor of quinoa plant milk. Moreover, after the first enzymatic hydrolysis with amylase in the present invention, glucoamylase is added to further degrade the starch hydrolysate, improving the sweetness of quinoa plant milk and also being beneficial to improving the flavor of quinoa plant milk. The present invention combines the first ultrasound, the third shearing, centrifugal separation, and spray drying to convert quinoa milk into an easily soluble powder form, and then combines the second ultrasound, the second homogenization, and microfluidization after reconstitution, making the quinoa milk powder fully dissolve, solving the problem of layering of quinoa plant milk and improving the stability. The preparation method of the present invention solves the problems of easy layering, precipitation, and poor taste of existing quinoa plant milk. The quinoa plant milk prepared by the present invention has excellent sensory quality, presenting a natural color, with soft and uniform luster; its texture is delicate and smooth, without layering or granular feeling, soft and full in the mouth, with a faint nut aroma and roasted cereal aroma, completely masking the bitter taste of saponins in the raw materials; the sweetness is moderate, the taste is fresh and refreshing, not greasy or astringent, and rich in layers. It gives consumers a pure, natural, and nutrient-rich sensory experience and is very suitable as a basic raw material for daily beverages or functional foods. Description of the Drawings

[0033] Figure 1 Comparison diagram of the layering of quinoa plant milk obtained from the examples and the comparative examples;

[0034] Figure 2 Comparison diagram of the layering of quinoa plant milk obtained from the examples and the comparative examples after being placed for 60 days. Detailed implementation mode

[0035] The present invention provides a preparation method of quinoa plant milk, comprising the following steps:

[0036] Roast and soak quinoa grains in sequence to obtain soaked quinoa grains;

[0037] Mix the soaked quinoa grains and water, and perform first shearing and first ultrasonic treatment in sequence to obtain a quinoa mixed slurry;

[0038] Gelatinize the quinoa mixed slurry to obtain a gelatinized slurry;

[0039] Mix the gelatinized slurry and amylase, and perform first enzymatic hydrolysis to obtain a first enzymatic hydrolysate;

[0040] Mix the first enzymatic hydrolysate and glucoamylase, and perform second enzymatic hydrolysis to obtain a second enzymatic hydrolysate;

[0041] After the second shearing of the second enzymatic hydrolysate, add vegetable oil, an emulsifying stabilizer and protein, and perform third shearing, centrifugal separation and filtration in sequence to obtain a uniform liquid phase;

[0042] Perform first homogenization and spray drying on the uniform liquid phase in sequence to obtain quinoa milk powder;

[0043] Redissolve the quinoa milk powder, and perform second ultrasonic treatment, second homogenization and microfluidization in sequence to obtain the quinoa plant milk.

[0044] Unless otherwise specified, the raw materials used in the present invention are preferably commercially available products.

[0045] The present invention roasts and soaks quinoa grains in sequence to obtain soaked quinoa grains.

[0046] In the present invention, the baking temperature is preferably 90 - 150 °C, specifically preferably 90 °C, 100 °C, 110 °C, 120 °C, 130 °C, 140 °C or 150 °C; the time is 5 - 30 min, specifically preferably 5 min, 10 min, 15 min, 18 min, 20 min, 25 min or 30 min. In the present invention, saponins in quinoa seeds will be significantly reduced due to partial thermal decomposition or volatilization during baking. Meanwhile, Maillard reaction and lipid oxidation reaction accompanied during baking can generate a large number of volatile compounds with pleasant flavors, such as caramel fragrance and nut aroma, thus masking the unpleasant flavor brought by saponins. In addition, baking can also enhance the aroma intensity of quinoa, further removing saponins from the product and improving the flavor.

[0047] In the present invention, the reagent for soaking is preferably water (denoted as the first water), and the number of soaking times is preferably 2 - 5 times, specifically preferably 2 times, 3 times, 4 times or 5 times.

[0048] After obtaining the soaked quinoa seeds, in the present invention, the soaked quinoa seeds and water (denoted as the second water) are mixed, and first shearing and first ultrasonic treatment are carried out in sequence to obtain a quinoa mixed slurry.

[0049] In the present invention, the mass of the quinoa seeds is preferably 10 - 20% of the total mass of the quinoa seeds and the second water, specifically preferably 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20%.

[0050] In the present invention, the speed of the first shearing is preferably 6000 - 10000 rpm, specifically preferably 6000 rpm, 7000 rpm, 8000 rpm, 9000 rpm or 10000 rpm; the time is preferably 5 - 30 min, specifically preferably 5 min, 10 min, 15 min, 20 min, 25 min or 30 min. In the present invention, the first shearing is preferably carried out in a high-speed shearing machine.

[0051] In the present invention, the power of the first ultrasound is preferably 300 - 2000 W, specifically preferably 300 W, 400 W, 500 W, 600 W, 700 W, 800 W, 900 W, 1000 W, 1100 W, 1200 W, 1300 W, 1400 W, 1500 W, 1600 W, 1700 W, 1800 W, 1900 W or 2000 W; the frequency is preferably 10 - 50 kHz, specifically preferably 10 kHz, 20 kHz, 30 kHz, 40 kHz or 50 kHz; the acoustic wave amplitude is preferably 15 - 70%, specifically preferably 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65% or 70%; the temperature is preferably 70 - 113 °C, specifically preferably 70 °C, 75 °C, 80 °C, 85 °C, 90 °C, 95 °C, 100 °C, 105 °C, 110 °C or 113 °C; the time is preferably 5 - 30 min, specifically preferably 5 min, 10 min, 15 min, 20 min, 25 min or 30 min. In the present invention, by utilizing the cavitation effect of ultrasound, the dispersibility and solubility of quinoa grains are significantly improved, which is beneficial to improving the stability of quinoa plant milk.

[0052] After obtaining the quinoa mixed slurry, the present invention gelatinizes the quinoa mixed slurry to obtain a gelatinized slurry.

[0053] In the present invention, the gelatinization is preferably carried out under boiling conditions, and the time of gelatinization is preferably 0.5 - 2 h, specifically preferably 0.5 h, 1 h, 1.5 h or 2 h.

[0054] After obtaining the gelatinized slurry, the present invention mixes the gelatinized slurry with amylase and performs first enzymatic hydrolysis to obtain a first enzymatic hydrolysate.

[0055] In the present invention, the amylase is preferably α - amylase, the addition amount of the amylase is preferably 1 - 10 g / L, specifically preferably 1 g / L, 2 g / L, 3 g / L, 4 g / L, 5 g / L, 6 g / L, 7 g / L, 8 g / L, 9 g / L or 10 g / L; the temperature of the first enzymatic hydrolysis is preferably 20 - 95 °C, specifically preferably 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, 50 °C, 55 °C, 60 °C, 65 °C, 70 °C, 75 °C, 80 °C, 85 °C, 90 °C or 95 °C, and the time is preferably 0.5 - 5 h, specifically preferably 0.5 h, 1 h, 1.5 h, 2 h, 2.5 h, 3 h, 3.5 h, 4 h, 4.5 h or 5 h. In the present invention, the first enzymatic hydrolysis can hydrolyze starch.

[0056] After the first enzymatic hydrolysis, the present invention preferably further includes inactivating the enzyme to obtain the first enzymatic hydrolysate. The present invention does not specifically limit the operation of inactivating the enzyme, and the enzyme inactivation operation well-known to those skilled in the art can be adopted.

[0057] After obtaining the first enzymatic hydrolysate, the present invention mixes the first enzymatic hydrolysate with glucoamylase for a second enzymatic hydrolysis to obtain a second enzymatic hydrolysate.

[0058] In the present invention, the addition amount of the glucoamylase is preferably 1-10 g / L, specifically preferably 1 g / L, 2 g / L, 3 g / L, 4 g / L, 5 g / L, 6 g / L, 7 g / L, 8 g / L, 9 g / L or 10 g / L; the temperature of the second enzymatic hydrolysis is preferably 25-65 °C, specifically preferably 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, 50 °C, 55 °C, 60 °C or 65 °C; the time is preferably 0.5-3 h, specifically preferably 0.5 h, 1 h, 1.5 h, 2 h, 2.5 h or 3 h. In the present invention, the second enzymatic hydrolysis can further hydrolyze the starch hydrolyzate, making the quinoa milk sweet and conducive to masking the bad flavor brought by saponins.

[0059] After the second enzymatic hydrolysis, the present invention preferably further includes inactivating the enzyme to obtain the second enzymatic hydrolysate. The present invention does not specifically limit the operation of inactivating the enzyme, and the enzyme inactivation operation well-known to those skilled in the art can be adopted.

[0060] After obtaining the second enzymatic hydrolysate, the present invention subjects the second enzymatic hydrolysate to a second shearing, adds vegetable oil, an emulsifying stabilizer and protein, and successively performs a third shearing, centrifugal separation and filtration to obtain a homogeneous liquid phase.

[0061] In the present invention, the rotation speed of the second shearing is preferably 5000-8000 rpm, specifically preferably 5000 rpm, 6000 rpm, 7000 rpm or 8000 rpm; the time is preferably 5-20 min, specifically preferably 5 min, 10 min, 15 min or 20 min.

[0062] In the present invention, the vegetable oil preferably includes one or more of soybean oil, peanut oil and rapeseed oil. In the present invention, the mass of the vegetable oil is preferably 1-10% of the total mass of the quinoa seeds and the second water, specifically preferably 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%.

[0063] In the present invention, the emulsifying stabilizer preferably comprises one or more of soy lecithin, pectin, gellan gum, monoglyceride, sorbitan ester, polyglycerol ester, soluble soybean polysaccharide, sodium alginate, microcrystalline cellulose, xanthan gum, guar gum, and sucrose ester. In the present invention, the mass of the emulsifying stabilizer is preferably 0.1-0.5% of the total mass of the quinoa grains and the second water, specifically preferably 0.1%, 0.2%, 0.3%, 0.4%, or 0.5%. In the present invention, the emulsifying stabilizer can promote the formation of a stable oil-water emulsion system, enhance the uniformity, and is beneficial to improving the stability of quinoa plant milk.

[0064] In the present invention, the protein preferably comprises one or more of soy protein, whey protein, pea protein, and quinoa protein. In the present invention, the mass of the protein is preferably 0.5-2% of the total mass of the quinoa grains and the second water, specifically preferably 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, or 2%.

[0065] In the present invention, the rotation speed of the third shearing is preferably 4000-7000 rpm, specifically preferably 4000 rpm, 5000 rpm, 6000 rpm, or 7000 rpm; the time is preferably 5-15 min, specifically preferably 5 min, 10 min, or 15 min. In the present invention, the third shearing can form a stable oil-water emulsion system for the quinoa milk.

[0066] The present invention does not specifically limit the operation of the filtration, and the operations well-known to those skilled in the art can be adopted.

[0067] In the present invention, centrifugal separation and filtration can remove insoluble impurities, improve the purity and texture consistency, and are beneficial to improving the stability of quinoa plant milk.

[0068] After obtaining the uniform liquid phase, the present invention sequentially performs the first homogenization and spray drying on the uniform liquid phase to obtain quinoa milk powder.

[0069] In the present invention, the number of times of the first homogenization is preferably 2-4 times, more preferably 3 times; the pressure for each homogenization is preferably 10-40 MPa, specifically preferably 10 MPa, 15 MPa, 20 MPa, 25 MPa, 30 MPa, 35 MPa, 38 MPa, or 40 MPa; the time is preferably 5-40 min, specifically preferably 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, or 40 min.

[0070] In the present invention, the parameters of the spray drying include: the inlet temperature is preferably 160 - 200 °C, specifically preferably 160 °C, 170 °C, 180 °C, 190 °C or 200 °C; the outlet temperature is preferably 80 - 90 °C, specifically preferably 80 °C, 85 °C or 90 °C; the spray pressure is preferably 0.8 - 1.5 MPa, specifically preferably 0.8 MPa, 0.9 MPa, 1 MPa, 1.1 MPa, 1.2 MPa, 1.3 MPa, 1.4 MPa or 1.5 MPa; the feeding rate is preferably 50 - 200 mL / min, specifically preferably 50 mL / min, 60 mL / min, 70 mL / min, 80 mL / min, 90 mL / min, 100 mL / min, 110 mL / min, 120 mL / min, 130 mL / min, 140 mL / min, 150 mL / min, 160 mL / min, 170 mL / min, 180 mL / min, 190 mL / min or 200 mL / min; the atomizer rotation speed is preferably 15000 - 25000 rpm, specifically preferably 15000 rpm, 16000 rpm, 17000 rpm, 18000 rpm, 19000 rpm, 20000 rpm, 21000 rpm, 22000 rpm, 23000 rpm, 24000 rpm or 25000 rpm; the drying air flow rate is preferably 50 - 100 m 3 / h, specifically preferably 50 m 3 / h, 60 m 3 / h, 70 m 3 / h, 80 m 3 / h, 90 m 3 / h or 100 m 3 / h.

[0071] After obtaining the quinoa milk powder, the present invention redissolves the quinoa milk powder and sequentially performs second ultrasonic treatment, second homogenization and microfluidization to obtain the quinoa plant milk.

[0072] In the present invention, the reagent for redissolution is preferably water, and the mass of the water is 80 - 90% of the total mass of the quinoa milk powder and water, specifically preferably 80%, 85% or 90%.

[0073] In the present invention, the power of the second ultrasound is preferably 100 - 500 W, specifically preferably 100 W, 150 W, 200 W, 250 W, 300 W, 350 W, 400 W, 450 W or 500 W; the frequency is preferably 10 - 40 kHz, specifically preferably 10 kHz, 15 kHz, 20 kHz, 25 kHz, 30 kHz, 35 kHz or 40 kHz; the temperature is preferably 30 - 60 °C, specifically preferably 30 °C, 35 °C, 40 °C, 45 °C, 50 °C, 55 °C or 60 °C; the time is preferably 5 - 20 min, specifically preferably 5 min, 10 min, 15 min or 20 min. In the present invention, the cavitation effect of the second ultrasound significantly improves the dispersibility and solubility of quinoa milk powder, which is beneficial to improving the stability of quinoa plant milk.

[0074] In the present invention, the number of times of the second homogenization is preferably 2 - 4 times, more preferably 3 times; the pressure for each homogenization is preferably 10 - 40 MPa, specifically preferably 10 MPa, 20 MPa, 30 MPa, 38 MPa or 40 MPa; the time is preferably 5 - 30 min, specifically preferably 5 min, 10 min, 15 min, 20 min, 25 min or 30 min.

[0075] In the present invention, the number of times of the microfluidization is preferably 1 - 3 times, more preferably 2 times; the working pressure for each microfluidization is preferably 100 - 200 MPa, specifically preferably 100 MPa, 110 MPa, 120 MPa, 130 MPa, 140 MPa, 150 MPa, 160 MPa, 170 MPa, 180 MPa, 190 MPa or 20 MPa; the time is preferably 8 - 25 min, specifically preferably 8 min, 10 min, 15 min, 20 min or 25 min.

[0076] After the microfluidization, the present invention preferably further includes successively sterilizing and canning the system obtained by microfluidization. In the present invention, the sterilization method is preferably the first sterilization method or the second sterilization method; the temperature of the first sterilization method is preferably 85 °C and the time is preferably 30 min; the temperature of the second sterilization method is preferably 121 °C and the time is preferably 15 - 30 s.

[0077] In the present invention, quinoa milk is converted into an easily soluble powder form by spray drying; the second ultrasound, the second homogenization and the microfluidization are successively carried out for reconstitution, which solves the problem of layering of quinoa plant milk and improves the stability of quinoa plant milk.

[0078] The following is a detailed description of the preparation method of the quinoa plant milk provided by the present invention with reference to the examples, but they should not be construed as limiting the protection scope of the present invention.

[0079] Example 1

[0080] (1) Bake 100 g of quinoa grains at 100 °C for 0.5 h, and then soak them in water 5 times to obtain soaked quinoa grains; add 500 g of water to the soaked quinoa grains, shear them with a high-speed shearing machine at 8000 rpm for 25 min, and place them in an ultrasonic field for ultrasonic treatment to obtain a quinoa mixed slurry. Among them, the power of ultrasonic treatment is 400 W, the frequency is 30 kHz, the acoustic wave amplitude is 40%, the temperature is 70 °C, and the time is 25 min.

[0081] (2) Gelatinization: Boil the quinoa mixed slurry and keep it warm for 2 h to fully gelatinize it and obtain a gelatinized slurry.

[0082] (3) Enzymatic hydrolysis: Add α-amylase (dosage: 5 g / L) to the gelatinized slurry and perform the first enzymatic hydrolysis at 60 °C for 1 h, then inactivate the enzyme to obtain the first enzymatic hydrolysate; add glucoamylase (dosage: 3 g / L) to the obtained first enzymatic hydrolysate and perform the second enzymatic hydrolysis at 50 °C for 1 h, and after inactivating the enzyme, obtain the second enzymatic hydrolysate.

[0083] (4) Shear the obtained second enzymatic hydrolysate at 6000 rpm for 20 min; then add 12 g of soybean oil, 0.06 g of monoglyceride, 0.06 g of sucrose ester, 3 g of whey protein, and 0.9 g of microcrystalline cellulose, and shear at 5000 rpm for 15 min to completely mix the materials; then centrifuge the above completely mixed liquid through a centrifuge, discard the solid phase to obtain the liquid phase; filter the obtained liquid phase to obtain a uniform liquid phase.

[0084] (5) Homogenize the uniform liquid phase obtained in (4) 3 times in a homogenizer, and the pressure for each homogenization is 38 MPa, and the time for each homogenization is 30 min.

[0085] (6) Spray-dry the homogenized liquid in (5) through a spray dryer to disperse the quinoa milk liquid into fine droplets, and then quickly evaporate the water in the drying tower to form quinoa milk powder. The parameters of the spray dryer include: inlet temperature 160 - 200 °C, outlet temperature 80 - 90 °C, spray pressure 1 MPa, feed rate 80 mL / min, atomizer rotation speed 20000 rpm, and drying air flow rate 70 m 3 / h 。

[0086] (7) Collect the quinoa milk powder obtained in (6), dissolve 100 g of quinoa milk powder in 500 g of water, and use ultrasonic assistance to restore it to the liquid state; the power of ultrasonic treatment is 300 W, the frequency is 30 kHz, the treatment temperature is 40 °C, and the time is 15 min.

[0087] (8) Homogenize the uniform quinoa milk liquid obtained in (7) three times in a homogenizer, with the pressure for each homogenization being 38 MPa and the time for each homogenization being 30 min; after homogenization, perform microfluidization twice, with the working pressure for each microfluidization being 150 MPa and the time being 20 min.

[0088] (9) Pasteurize and can the liquid obtained in (8) at 85 °C for 30 min to obtain the final quinoa plant milk.

[0089] Example 2

[0090] (1) Bake 100 g of quinoa seeds at 120 °C for 0.3 h, then soak them in water four times to obtain soaked quinoa seeds; add 500 g of water to the soaked quinoa seeds, shear them at 8000 rpm in a high-speed shearer for 30 min, and place them in an ultrasonic field for ultrasonic treatment to obtain a quinoa mixed slurry, where the power of ultrasonic treatment is 600 W, the frequency is 30 kHz, the acoustic amplitude is 40%, the temperature is 80 °C, and the time is 30 min.

[0091] (2) Gelatinization: Boil the quinoa mixed slurry and keep it warm for 2 h to fully gelatinize it and obtain a gelatinized slurry.

[0092] (3) Enzymatic hydrolysis: Add α-amylase (dosage: 8 g / L) to the gelatinized slurry and perform the first enzymatic hydrolysis at 60 °C for 1 h. After inactivating the enzyme, obtain the first enzymatic hydrolysate; add glucoamylase (dosage: 3 g / mL) to the obtained first enzymatic hydrolysate and perform the second enzymatic hydrolysis at 50 °C for 1 h. After inactivating the enzyme, obtain the second enzymatic hydrolysate.

[0093] (4) Shear the obtained second enzymatic hydrolysate at 6000 rpm for 15 min; then add 12 g of rapeseed oil, 0.06 g of monoglyceride, 0.06 g of sucrose ester, 3 g of whey protein, and 0.9 g of microcrystalline cellulose, and shear at 5000 rpm for 15 min to completely mix the materials; then centrifuge the above completely mixed liquid through a centrifuge, discard the solid phase to obtain the liquid phase; filter the obtained liquid phase to obtain a uniform liquid phase.

[0094] (5) Homogenize the uniform liquid phase obtained in (4) three times in a homogenizer, with the pressure for each homogenization being 38 MPa and the time for each homogenization being 30 min.

[0095] (6) Spray-dry the homogenized liquid in (5) through a spray dryer to disperse the quinoa milk liquid into fine droplets, and then quickly evaporate the water in the drying tower to form quinoa milk powder. The parameters of the spray dryer include: inlet temperature 160 - 200 °C, outlet temperature 80 - 90 °C, spray pressure 1 MPa, feed rate 80 mL / min, atomizer rotation speed 20000 rpm, and drying air flow rate 70 m 3 / h.

[0096] (7) Collect the quinoa milk powder obtained in (6). Dissolve 100 g of the quinoa milk powder in 500 g of water and assist with ultrasound to restore it to a liquid state. The power of the ultrasound is 400 W, the frequency is 30 kHz, the temperature is 40 °C, and the time is 10 min.

[0097] (8) Homogenize the uniform quinoa milk liquid obtained in the above step (7) 3 times in a homogenizer. The pressure for each homogenization is 38 MPa, and the time for each homogenization is 25 min. After homogenization, perform microfluidization 2 times. The working pressure for each microfluidization is 150 MPa, and the time is 15 min.

[0098] (9) Sterilize the liquid obtained in (8) instantaneously at high temperature for 30 s at 121 °C and can it to obtain the final quinoa plant milk.

[0099] Comparative Example 1

[0100] (1) Bake 100 g of quinoa grains at 100 °C for 0.5 h, then soak them in water 5 times to obtain soaked quinoa grains. Add 500 g of water to the soaked quinoa grains, shear them at 8000 rpm for 25 min in a high-speed shearer, and place them in an ultrasonic field for ultrasonic treatment to obtain a quinoa mixed slurry. Among them, the power of the ultrasound is 300 W, the frequency is 20 kHz, the acoustic amplitude is 40%, the temperature is 70 °C, and the time is 25 min.

[0101] (2) Gelatinization: Boil the quinoa mixed slurry and keep it for 2 h to fully gelatinize it to obtain a gelatinized slurry.

[0102] (3) Enzymatic hydrolysis: Add α-amylase (dosage: 5 g / L) to the gelatinized slurry and perform the first enzymatic hydrolysis at 60 °C for 1 h, then inactivate the enzyme to obtain the first enzymatic hydrolysate. Add glucoamylase (dosage: 3 g / L) to the obtained first enzymatic hydrolysate and perform the second enzymatic hydrolysis at 50 °C for 1 h. After inactivating the enzyme, obtain the second enzymatic hydrolysate.

[0103] (4) Shear the obtained second enzymatic hydrolysate at 6000 rpm for 20 min; then add 12 g of soybean oil, 0.06 g of monoglyceride, 0.06 g of sucrose ester, and 0.5% whey protein, and shear at 5000 rpm for 15 min to fully mix the materials; then centrifuge the above fully mixed liquid through a centrifuge, discard the solid phase to obtain the liquid phase; filter the obtained liquid phase to obtain a uniform liquid phase.

[0104] (5) Homogenize the uniform liquid phase obtained in (4) 3 times in a homogenizer. The pressure for each homogenization is 38 MPa, and the time for each homogenization is 30 min.

[0105] (6) Sterilize the homogenized liquid in the above step (5) by pasteurization at 85 °C for 30 min and can it to obtain the final quinoa plant milk.

[0106] Comparative Example 2

[0107] (1) Bake 100 g of quinoa grains at 120 °C for 18 min, then soak them in water 4 times to obtain soaked quinoa grains; add 500 g of water to the soaked quinoa grains and shear them with a high-speed shearer at 8000 rpm for 30 min to obtain a quinoa mixed slurry.

[0108] (2) Gelatinization: Heat the quinoa mixed slurry obtained in step (1) in boiling water for 2 h to fully gelatinize it and obtain a gelatinized slurry.

[0109] (3) Enzymatic hydrolysis: Add α-amylase (dosage: 8 g / mL) to the gelatinized slurry and perform the first enzymatic hydrolysis at 60 °C for 1 h, then inactivate the enzyme to obtain a first enzymatic hydrolysate; add glucoamylase (dosage: 3 g / mL) to the obtained first enzymatic hydrolysate and perform the second enzymatic hydrolysis at 50 °C for 1 h, and after inactivating the enzyme, obtain a second enzymatic hydrolysate.

[0110] (4) Shear the obtained second enzymatic hydrolysate at 6000 rpm for 15 min; then add 12 g of rapeseed oil, 0.06 g of monoglyceride, 0.06 g of sucrose ester, and 3 g of whey protein, and shear at 5000 rpm for 15 min to fully mix the materials; then filter the above fully mixed liquid to obtain a uniform liquid phase.

[0111] (5) Homogenize the uniform liquid phase obtained in (4) 3 times in a homogenizer, with the pressure for each homogenization being 38 MPa and the time for each homogenization being 30 min.

[0112] (6) Homogenize the obtained uniform quinoa milk liquid 3 times in a homogenizer, with the pressure for each homogenization being 38 MPa and the time for each homogenization being 25 min; after homogenization, perform microfluidization 2 times, with the working pressure for each microfluidization being 150 MPa and the time being 15 min.

[0113] (7) Sterilize the obtained liquid at 121 °C for 20 s by high-temperature short-time sterilization and perform aseptic canning to obtain the final quinoa plant milk.

[0114] Comparative Example 3

[0115] The difference from Example 1 is that the 2 times of microfluidization treatment in step (8) is omitted.

[0116] Figure 1 It is a comparison chart of the layering situation of the quinoa plant milk obtained in the examples and comparative examples. Figure 1 From left to right in it are the quinoa plant milk obtained in Example 1, the quinoa plant milk obtained in Example 2, the quinoa plant milk obtained in Comparative Example 1, the quinoa plant milk obtained in Comparative Example 2, and the quinoa plant milk obtained in Comparative Example 3; from Figure 1It can be seen that the quinoa plant milk produced by the present invention has good stability, presenting a natural color, with a soft and uniform luster; there is no layering or granularity, while the other comparative examples all show varying degrees of unstable layering states.

[0117] Figure 2 Figure 4 is a comparison chart of the layering situation of the quinoa plant milk obtained from the examples and comparative examples after being placed for 60 days. Figure 2 From left to right in the figure are the quinoa plant milk obtained from Example 1, the quinoa plant milk obtained from Example 2, the quinoa plant milk obtained from Comparative Example 1, the quinoa plant milk obtained from Comparative Example 2, and the quinoa plant milk obtained from Comparative Example 3; Figure 2 It can be seen that the quinoa milk produced by the present invention still maintains a good state after being placed for 60 days, with the color still being soft and uniform, and there is no layering or granularity.

[0118] Table 1 shows the microbial detection results of the quinoa plant milk obtained from Examples 1 and 2 after being placed at 20°C for 60 days.

[0119] Table 1 Microbial Detection Results of the Quinoa Plant Milk Obtained from Examples

[0120] Detection index Yeast CFU / ml Mold CFU / ml Total number of colonies CFU / ml Example 1 ＜1 ＜1 ＜1 Example 2 ＜1 ＜1 ＜1

[0121] It can be seen from Table 1 that through experimental verification, after the quinoa plant protein beverage prepared based on the process of the present invention is stored at 25°C for 60 days, the total number of colonies ≤ 1 CFU / mL, the number of yeasts and molds ≤ 1 CFU / mL, and all microbial indicators continuously meet the requirements, which confirms the food safety and reliability of the product during the product shelf life.

[0122] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing quinoa plant milk, characterized in that: The following steps are involved: The quinoa grains are roasted and soaked in sequence to obtain soaked quinoa grains; The soaked quinoa seeds are mixed with water, and subjected to a first shearing step and a first ultrasonic step in sequence to obtain a quinoa mixed slurry; Gelatinizing the quinoa mixed slurry to obtain a gelatinized slurry; The gelatinized slurry is mixed with amylase to perform a first enzymolysis to obtain a first enzymolysis solution; The first enzymatic hydrolysate is mixed with saccharifying enzyme, and a second enzymatic hydrolysis is performed to obtain a second enzymatic hydrolysate; After the second enzymatic hydrolysate is subjected to a second shearing, vegetable oil, an emulsifier stabilizer and protein are added, and the third shearing, centrifugal separation and filtration are performed in sequence to obtain a uniform liquid phase; The uniform liquid phase is sequentially subjected to a first homogenization and a spray drying to obtain quinoa milk powder; The quinoa milk powder is re-dissolved, and a second ultrasound, a second homogenization and a microfluidization are performed in sequence to obtain the quinoa plant milk.

2. The preparation method according to claim 1, characterized in that: The spray drying parameters include: inlet temperature of 160-200°C, outlet temperature of 80-90°C, spray pressure of 0.8-1.5MPa, feed rate of 50-200mL / min, atomizer speed of 15000-25000rpm, drying air flow of 50-100m 3 / h.

3. The preparation method according to claim 1, characterized in that: The number of micro jets is 1 to 3 times, the working pressure of each micro jet is 100 to 200 MPa, and the time is 8 to 25 minutes.

4. The preparation method according to claim 1, characterized in that: The baking temperature is 90-150° C., and the time is 5-30 minutes; the soaking agent is water, and the soaking times is 2-5 times.

5. The preparation method according to claim 1, characterized in that: The mass of the quinoa grains is 10-20% of the total mass of the quinoa grains and water; The first shearing speed is 6000-10000 rpm, and the time is 5-30 min; The power of the first ultrasound is 300-2000W, the frequency is 10-50kHz, the amplitude of the sound wave is 15-70%, the temperature is 70-113°C, and the time is 5-30min.

6. The preparation method according to claim 1, characterized in that: The gelatinization is carried out under boiling conditions, and the gelatinization time is 0.5 to 2 hours.

7. The preparation method according to claim 1, characterized in that: The amylase is α-amylase, and the amount of the amylase added is 1 to 10 g / L; the temperature of the first enzymolysis is 20 to 95° C., and the time is 0.5 to 5 h; The added amount of the saccharifying enzyme is 1-10 g / L; the temperature of the second enzymatic hydrolysis is 25-65° C., and the time is 0.5-3 h.

8. The preparation method according to claim 1, characterized in that: The mass of the vegetable oil is 1-10% of the total mass of the quinoa seeds and water, the mass of the emulsifier stabilizer is 0.1-0.5% of the total mass of the quinoa seeds and water; the mass of the protein is 0.5-2% of the total mass of the quinoa seeds and water; The vegetable oil includes one or more of soybean oil, peanut oil and rapeseed oil; The emulsifying stabilizer includes one or more of soybean lecithin, pectin, gellan gum, monoglyceride, sorbitol ester, polyglycerol ester, soluble soybean polysaccharide, sodium alginate, microcrystalline cellulose, xanthan gum, guar gum and sucrose ester; The protein comprises one or more of soy protein, whey protein, pea protein and quinoa protein.

9. The preparation method according to claim 1, characterized in that: The first homogenization is performed 2 to 4 times, the pressure of each homogenization is 10 to 40 MPa, and the time is 5 to 40 minutes.

10. The preparation method according to claim 1, characterized in that: The second ultrasound has a power of 100-500W, a frequency of 10-40kHz, a temperature of 30-60°C, and a time of 5-20min; The second homogenization is performed 2 to 4 times, the pressure of each homogenization is 10 to 40 MPa, and the time is 5 to 30 minutes.

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